Low powder 100g

Cream 200 ml

4 eggs

60 ml of milk

Salad oil 60ml

60 grams of fine sugar

A little lemon juice

Appropriate cocoa powder

Recipe practice:

1. Add a little lemon juice to the egg white, add sugar for three times and beat until it is wet and frothy, that is, it is hooked.

2. Beat the egg yolk well, add the milk and beat well, and add the salad several times.

3. Sieve in low flour for three times and mix well.

4. Add it to the egg white several times to make the original batter.

5. Take two prepared batter and add cocoa powder to get two chocolate batter, one deep and one shallow.

6. spread tin foil on the baking tray, spread the batter irregularly with a small spoon to draw a leopard pattern, and pour in the original batter.

7. Pour the cake paste into the baking tray, scrape the surface with a plastic scraper, and bake in the oven preheated to 160 degrees for about 20 minutes.

8. Cut the cake

9. Add whipped cream.